Boozy fish stack


Ingredients 13
Servings 4
Time 15min + 2 hours mari

Ingredients

  • 2
    oranges (juice only)
  • 30
    ml
    dark rum
  • 15
    ml
    molasses or honey
  • 30
    ml
    sunflower oil
  • 5
    ml
    ground mixed spice
  • 2
    ml
    mustard powder
  • 500
    g
    kingklip, cob, Cape salmon or yellowtail
  • 2
    large tomatoes, sliced
  • 275
    g
    potatoes, thinly sliced
  • SAUCE
  • 30
    ml
    chilli sauce
  • 3
    large tomatoes, chopped
  • lemon slices and fresh coriander, to garnish
 

Method

40 min
 
Mix orange juice, rum, molasses, oil, mixed spice and mustard powder together. Put the orange marinade in a dish, add the fish steaks and coat well. Cover and chill for 2 hours. Preheat oven to 190 ºC. Layer the tomato and potato slices in 4 piles on a greased baking tray. Season well and bake in the oven for 20 minutes. Remove from oven and place a fish steak on top of each pile. Return to the oven and bake for a further 20 minutes. Place the chilli sauce and tomatoes in a food processor and blend until smooth. To serve, place a tomato, potato and fish stack on each plate, and garnish with a slice of lemon and fresh coriander. Drizzle with the sauce. Serves 4.
 

Read more on: fish/seafood  |  bake
 

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